6. Toss mixture with popcorn and place in baking pan. Top with Kosher Salt for the "salted caramel effect."

Popcorn in pan

7. Bake for 1 hour, tossing every 20 minutes.

This weekend, I decided to try something new - I melted white and dark chocolate and drizzled it lightly over the popcorn when it was out of the oven for a chocolate covered caramel covered popcorn. The original recipe calls for twice the ratio of caramel to popcorn, but the general consensus is that the caramel covering is just the right amount!